WESTERN-STYLE FRITTATA

Ingredients

Eggs	8 large
Heavy cream	¼ cup
Salt	½ tsp.
Pepper powder	¼ tsp.
Unsalted butter	2 tbsps.
Olive oil	1 tbsp.
Yellow onion	½ cup diced
Green bell pepper	½ cup diced
Red bell pepper	½ cup diced
Ham	3 oz.
Green onion	2 tbsps. minced
Garlic	1 ½ tsp. minced
Parsley	2 tbsps. chopped
Swiss cheese	1 ½ cup
Parmesan	¼ cup

Method

1.      Preheat the oven to the broil setting and position the oven rack to about 5-inches from the broiler unit.

2.      In a large bowl, whisk together the eggs, cream, ¼ tbsp. of the salt and 1/8 tsp of the pepper until the eggs are frothy. Set aside.

3.      In the cast iron griddle, melt the butter with the olive oil over medium heat. Add the onions, green and red bell peppers and cook, stirring until the vegetables are soft, 3 to 4 minutes. Add the ham and cook, stirring well for a minute. Add the green onion, garlic, parsley, remaining salt and remaining pepper and cook, stirring, until the garlic is fragrant.

4.      Lower the heat to med-low. Pour the egg mixture over the vegetables and ham, the top with the Swiss cheese. Cook, carefully lifting with a heatproof rubber spatula to let the uncooked eggs flow underneath, until the edges are set but the middle still is loose, about 2 o 3 minutes.

5.      Remove from the heat and sprinkle the parmesan over the top. Place under the broiler and cook until the eggs are slightly puffed and the cheese is golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking.

6.      Remove from the oven and using a long thin spatula to help lift the frittata, slide out onto a serving platter. Garnish with parsley and green onion and serve immediately.